1.4 kg boneless pork loin joint
300 g shallots, peeled
3 tbsp thick cut marmalade
125 g breadcrumbs
1/2 onion, finely chopped
zest and juice of 1 orange
1 tbls (15 g) 1/2 oz butter, melted
1 medium size egg, beaten
salt and freshly ground black pepper
284 ml tub fresh chicken stock
1/2 onion, finely chopped
zest and juice of 2 oranges
sprig of rosemary
2/3 cup (150 ml) 1/4 pt sherry or Madeira
2 tbsp redcurrant jelly
1 tsp cornflour
300 g shallots, peeled
3 tbsp thick cut marmalade
125 g breadcrumbs
1/2 onion, finely chopped
zest and juice of 1 orange
1 tbls (15 g) 1/2 oz butter, melted
1 medium size egg, beaten
salt and freshly ground black pepper
284 ml tub fresh chicken stock
1/2 onion, finely chopped
zest and juice of 2 oranges
sprig of rosemary
2/3 cup (150 ml) 1/4 pt sherry or Madeira
2 tbsp redcurrant jelly
1 tsp cornflour
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Place the pork in a roasting tin and cook in the oven for 2 hours 10 minutes. One hour into the cooking time add the shallots to the roasting tin, turning them in the juices to coat.
3. Make the stuffing by combining the ingredients in a small bowl. Lightly oil a small shallow ovenproof dish and fill with the stuffing. Cook in the oven for 1 hour until golden and crispy.
4. Make the jus by pouring the stock into a small saucepan, adding the onion, zest and juice of the oranges, rosemary and the sherry or Madeira and bring to the boil. Reduce the heat and simmer until the liquid is reduced by half. To thicken, mix a 1 tbsp of water to the cornflour along with 2 spoons of the reduced jus then return it to the sauce and bring to the boil, stirring continually.
5. 30 minutes before the end of cooking, spread the marmalade over the top of the pork and return to the oven.
6. Serve the pork with the roasted shallots, stuffing and jus, garnished with roasted orange wedges and rosemary. Roasted potatoes and fresh vegetables make an ideal accompaniment.
To make roasted orange wedges, cut an orange into 8 wedges and add to the roasting tin 30 minutes before the end of cooking, turning them to coat them in meat juices.
2. Place the pork in a roasting tin and cook in the oven for 2 hours 10 minutes. One hour into the cooking time add the shallots to the roasting tin, turning them in the juices to coat.
3. Make the stuffing by combining the ingredients in a small bowl. Lightly oil a small shallow ovenproof dish and fill with the stuffing. Cook in the oven for 1 hour until golden and crispy.
4. Make the jus by pouring the stock into a small saucepan, adding the onion, zest and juice of the oranges, rosemary and the sherry or Madeira and bring to the boil. Reduce the heat and simmer until the liquid is reduced by half. To thicken, mix a 1 tbsp of water to the cornflour along with 2 spoons of the reduced jus then return it to the sauce and bring to the boil, stirring continually.
5. 30 minutes before the end of cooking, spread the marmalade over the top of the pork and return to the oven.
6. Serve the pork with the roasted shallots, stuffing and jus, garnished with roasted orange wedges and rosemary. Roasted potatoes and fresh vegetables make an ideal accompaniment.
To make roasted orange wedges, cut an orange into 8 wedges and add to the roasting tin 30 minutes before the end of cooking, turning them to coat them in meat juices.
serving amount
serves: 6
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